Goode Co. Seafood Campechana de Mariscos
Makes 8 to 10 appetizer-sized servings.
Campechana de Mariscos Sauce:
1/4 cup green olives, chopped
1/3cup extra virgin olive oil
1/2 cup ketchup
1/2 cup chile sauce
1 tablespoon fresh oregano
1/4 cup parsley, chopped
1 teaspoon chopped serrano pepper
1/4 cup lime juice
1 cup Clamato juice .
1/2 cup tomatoes, seeded and diced
1/4 cup white onion, diced
1 teaspoon garlic, minced
1/4 cup cilantro, chopped
1/2 teaspoon salt
1 avocado, peeled and diced
1/2 cup new Mexican chiles, roasted, peeled and diced
1/2 pound shrimp, boiled and peeled
1/2 pound Texas Blue lump crabmeat
Mix sauce ingredients well and set aside. Mix vegetables and combine with sauce mixture. Delicately fold in the seafood mix. Serve in an ice cream sundae glass with warm homemade corn tortilla chips. Garnish each with a fresh bay leaf and finely chopped fresh jalapenos on the side.